Peach Pecan Pancakes with Candied Bacon
- SERVINGS 31
INGREDIENTS
1. 1 bag Pioneer® Morning Bounty Buttermilk Pancake and Waffle Mix
2. 6 lb. Thick cut bacon
3. 2 cups Pecans, chopped
4. 12 oz. Brown sugar
5. 1 #10 can Peach halves, drained, liquid reserved
6. 16 oz. Pecans, chopped
7. Vegetable oil, as needed
INSTRUCTIONS
1. Preheat oven to 400°F. Place bacon slices on a parchment-lined sheet pan. Sprinkle with pecans, then with brown sugar. Bake for 15 to 20 minutes or until desired doneness. Transfer to a wire rack to drain.
2. Add water to peach liquid to obtain 3 qt. plus ½ cup. Add Pioneer® Morning Bounty Buttermilk Pancake and Waffle Mix. Whisk until mix is incorporated, then fold in 16 oz. pecans.
3. Pour 2 oz. of batter (or desired amount) onto preheated 365°F to 400°F griddle. Flip pancake after approximately 75 seconds and cook second side for an additional 60 to 90 seconds. Flip only once.
4. Brush peach halves with oil and place on grill until slightly caramelized.
5. Serve each short stack with 2 candied bacon slices and a grilled peach half.
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Peach Pecan Pancakes with Candied Bacon
INGREDIENTS1. 1 bag Pioneer® Morning Bounty Buttermilk Pancake and Waffle Mix INSTRUCTIONS1. Preheat oven to 400°F. Place bacon slices on a parchment-lined sheet pan. Sprinkle with pecans, then with brown sugar. Bake for 15 to 20 minutes or until desired doneness. Transfer to a wire rack to drain. |
